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The Monascus pigment has been widely applied in the food processing industry as a functional additive. Lovastatin and polysaccharides are two important bio-active materials found in Monascus. Citrinin is considered as mycotoxin. Thus, it is important to produce high yields of intracellular Monascus pigments with high yields of lovastatin and polysaccharides, while maintaining low citrinin yields under liquid fermentation.

The intracellular yields of pigments, lovastatin, polysaccharides and citrinin; biomass; and reducing the sugar content of Monascus purpureus HBSD 08 were determined every day during a 10-day culturing period using lactose, maltose, sucrose, glucose, glycerine and xylose as the sole carbon sources. Additionally, the pigment composition was analysed by a thin layer chromatography (TLC) and the in vitro antitumor activities of the pigments were determined.

The maximal yield of pigments (55.44 U/mL after six days of culture) and lovastatin content (1,475.30 µg/L after five days of culture) were obtained in the presence of glucose and maltose as the sole carbon sources, respectively. The suitable carbon sources for high intracellular polysaccharides yields were sucrose, maltose and xylose. Glucose should not be chosen as the sole carbon source because of its high food safety risk. In vitro antitumor activities of pigments in the presence of different carbon sources were in the order of xylose > glucose = maltose > glycerine > sucrose = lactose. The pigment compositions in the presence of different carbon sources were the same from the TLC analysis. Thus, maltose displayed high intracellular yields of pigments, lovastatin and polysaccharides; high food safety against citrinin, and high in vitro antitumor activity during the ten days culturing period.

This study shows us the benefits of using maltose as a substrate in the production of intracellular Monascus pigments while ensuring economic and food safety.

This paper aims to extract colour from micro-organisms (as a source of natural pigments) using agro-industrial substrates to replace synthetic media by solid state fermentation. Nature is filled with colours. Due to health and environmental consciousness among people, use of synthetic colour has declined, and so the need to develop colour from cheap and easily available natural sources (plants, animals, micro-organisms and algae) using a cost-effective technique with higher yield and rapid growth. Monascus purpureus colour is a potent source of compounds (Dimerumic acid, Monacolin-k and -aminobutyric acid) having antimutagenic, antimicrobial and antiobesity, which helps in combating diseases.

Response surface methodology was used to optimise the biopigments extraction from Monascus purpureus using solid state fermentation.

The best optimised conditions for biopigments production using Monascus purpureus MTCC 369 were pH 5.4 at 32°C for 8 days 9 hours (8.9 days) from sweet potato peel and pea pod powder, 7.8 (w/w) and 3.9 per cent (w/w), respectively, which gave a final yield of 21 CVU/g. The model F-value of 69.18 and high value of adjusted determination coefficient 96.00 per cent implies high level of significance of the fitted model.

Extracted colour can be used in beverages, confectionery and pharmaceutical industries.

Colour produced using Monascus purpureus MTCC 369 is a natural source. As consumers are reluctant to use synthetic colour because of the undesirable allergic reactions caused by them, so a biopigment produced is natural colouring compound with wide application in food sector.

Selected sources of carbon and nitrogen were not used earlier by any researcher to extract biopigment from Monascus purpureus MTCC 369.

Biopigments, natural colors from microbiological origin are of great interest because of their potential advantages over synthetic colorants. Therefore, this paper aims to evaluate the best possible fermentative conditions for the maximum production of biopigment using solid state fermentation and submerged fermentation by Monascus purpureus MTCC 369.

The biopigment was produced using solid state fermentation and submerged with optimized substrate to achieve higher yield. The statistical analysis was carried out using a Microsoft Excel ® (Microsoft Corporation).

On comparative analysis, it was observed that solid state fermentation resulted significant accumulation of biopigment (9.0 CVU/g) on the 9th day in comparison to submerged fermentation (5.1 CVU/g) on the 15th day.

Results revealed that sweet potato peel powder and pea pods provides necessary nutrients required for mycelial growth, and biopigment production, therefore, can be used as potent substrate for biopigment production by Monascus purpureus MTCC 369. Extracted color can be used in confectionery, beverages and pharmaceutical industries.

This work focuses on utilisation of waste for production of pigment as alternative source to synthetic colorant, and few studies have been carried out using wastes, but no work has been carried out on sweet potato peel to the best of the authors’ knowledge.

Monascus pigment was widely applied in food processing industry as functional additive, so more attention was paid to the fermentation optimization of pigment production. Therefore, this paper aims to evaluate the best possible fermentative conditions for maximum production of biopigment using submerged fermentation (SFM) and solid state fermentation (SSF) by Monascus purpureus HBSD 08.

The biopigment was produced by using an SMF and an SSF with optimized substrate to achieve higher yield. The antioxidant activity was evaluated by DPPH radical scavenging ability, superoxide anion radical scavenging ability and hydroxyl radical scavenging ability. The pigment composition was analyzed by thin layer chromatography.

Maximum Monascus pigment production (79.6 U/ml and 1,102 U/g) were obtained under an SFM and an SFF. The antioxidant activity of the pigment in an SFM was significantly higher than that in an SFM. The composition of pigment was not different in an SFM and an SFF.

The study developed new conditions, and Monascus strain was a candidate for producing pigment in an SFM and an SFF. To the authors’ best knowledge, this is a first attempt toward comparative evaluation on antioxidant capacity and composition between pigment in an SSF and an SFM. This result will serve for Monascus pigment production.

The purpose of this paper is to evaluate the solid-state fermentation (SSF) of corn bran (CB) with Monascus purpureus.

The SSF was realized with CB ranged in process: time (4, 8, 12 and 16 days), inoculum ratio (10⁵, 10⁶ and 10⁷ spores for mL) and temperature (16, 24 and 32 °C). Color of the CB and fermented CB (FCB) was evaluated by spectrophotometer, and this result was used to choose one treatment. The proximal composition (moisture, lipid, ash and protein content), pH value, total phenolic content, antioxidant capacity and functional properties of CB and FCB were analyzed. The carbohydrate content and caloric value were calculated for CB and FCB.

The color results showed that during asexual reproduction, there was inhibition of the pigment production by M. purpureus. There was an increase in the amount of lipids and a decrease in carbohydrates in SSF, thus elucidating the primary metabolism of M. purpureus. CB and FCB showed no statistical difference in either the emulsifying activity or water solubility.

SSF is an alternative for the use of unvalued agroindustrial waste, and by utilizing this process with CB, a new ingredient with red color can be produced with important nutritional value.

Whey is a by-product of paneer, cheese and casein industry and considered as a dairy waste. Worldwide, approximately 180–1,900 million tons of whey is produced annually. Whey is classified as a high pollutant due to its organic matter level. Owing to its high chemical oxygen demand and biological oxygen demand, it is a big threat to the environment. Whey contains 4.5%–5.0% lactose, 0.6%–0.7% protein, 0.4%–0.5% lipids, vitamins and minerals. Due to its high nutritional profile, it is a good substrate for the microorganisms for production of natural pigments. The purpose of this paper is to review the utilization of low cost substrate (whey) for production of various types of pigments and their applications in different sectors.

The databases for the search included: Scopus, PubMed, Science Direct, Web of Science, Research gate and Google. The main search was directed towards different types of natural pigments, stability, technologies for enhancing their production and contribution towards circular economy. Approximately 100 research papers were initially screened. A global search was conducted about natural pigments. Research articles, review papers, books, articles in press and book chapters were the type of search for writing this review paper.

Production of natural pigments using whey and their addition in food products not only improves the colour of food but also enhances the antioxidant properties of food products, helping the health benefits by chelating free radicals from the body. The sustainable use of whey for production of natural pigments can improve the bio-based economy of different industries and thereof the national economy.

Efficient utilization of whey can bring a lot more opportunities for production of natural pigments in a sustainable manner. The sustainable approach and circular economy concepts will benefit the dependent industries and health conscious consumers. The potential uses of whey for the production of natural pigments using diverse organisms are highlighted in this paper.

The purpose of this study is to isolate yellow pigment producing fungal strain and to determine the media requirement for growth and secondary metabolite production.

Fifteen soil samples were collected and studied for a pigment producing fungal sources. Selection of a fungus was based on pigment produced and further conditions, such as effect of media composition and light wavelength on pigment production and growth parameters were optimised.

Out of the isolates analysed, Epicoccum nigrum was selected for further study as this strain has the potential for pigment production. Among all the media evaluated, potato dextrose agar (PDA) was found to be the best media for growth and sporulation, whilst sabouraud dextrose agar (SDA) was only 29 per cent as capable as the best medium. The radial growth rate in case of PDA was 3 ± 0.02 mm/day, while in case of SDA, it was only 1.09 mm/day. Whilst starch as a carbon source was found to increase the radial growth to 5.15 ± 0.02 mm/day, sucrose significantly (p < 0.05) influenced the sporulation (224,000 ± 1,550 spores/ml) of Epicoccum nigrum. Amongst the various nitrogen sources analysed, peptone significantly increased (p < 0.05) the radial growth (6.55 ± 0.02 mm/day) as well as sporulation (220,000 ± 2,100 spores/ml). The observations also indicated that E. nigrum is able to sense and differentiate between light in different wavelength ranges and respond differently in growth and sporulation. The light passing through a red colour sheet resulted in better radial growth (8.5 ± 0.02 mm/day) in comparison to unfiltered light (3 ± 0.02 mm/day). Yellow pigment production in terms of hue values was significantly influenced by the presence of dextrose, peptone and darkness.

The isolated strain could be studied for variable conditions and stress factors for optimal production of the pigment. Recovery and purification studies could be carried out at pilot and industrial scale.

The isolation of a strain producing valuable microbial pigment will increase the alternatives of natural food colours and enhance the its commercial applications

This study identifies Epicoccum nigrum as a potential source of microbial pigment and facilitates its growth and production for possible applications in industrial pigment production.

The study aims to test the color fastness of wool and linen fabrics dyed by simple immersion in ethanol dissolutions of fungal dyes.

Ethanol dissolutions of Talaromyces australis and Penicillium murcianum dyes were prepared to a concentration of 0.3% and used to dye wool and linen samples by immersion. Color fastness to washing, dry cleaning, wet and dry rubbing, perspiration and light, were tested according to AATCC standards.

Color fastness reached acceptable results at dry cleaning and wet and dry rubbing by crocking but did not performed well at laundering, perspiration and light exposure. Results indicate that ethanol dissolutions of tested dyes had better affinity for wool fabrics than linen, but the dyeing method requires further improvements to be considered attractive for full scale applications.

In this work sustainability of fabrics dyeing is improved by using natural pigments produced by filamentous fungi and a method to dye that requires no increment of temperature and mordants.

The aim of this study was to compare the organoleptic attributes and meltability of selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy counterparts to thus determine whether commercial DFIC needs to be further developed.

Market research was conducted to determine the availability of DFICs in the United Kingdom (UK) and thus select the varieties to assess. Mild cheddar was chosen for its popularity wide availability in the United Kingdom and Italian-style hard cheese for its complex organoleptic profile. The organoleptic attributes and melting properties of the chosen DFIC products were assessed by using descriptive sensory evaluation and their meltability was assessed using the Arnott test, respectively.

109 different DFICs were found; most of them (74%) presented coconut oil as their primary ingredient. None of the assessed DFICs assessed could mimic the organoleptic attributes of their dairy counterparts accurately; however, one of the non-dairy mild cheddar samples was regarded as potentially acceptable by the assessors of the sensory evaluation assessors. Nonetheless, the meltability of this sample was significantly lower than that of mild cheddar cheese.

The findings indicate that, to obtain products that can mimic the organoleptic attributes and meltability of cheese more accurately, further development is required for the DFIC varieties assessed.

No academic publications have explored and investigated commercial DFICs with similar ingredients to those found in commercial DFICs; the commercial importance of these products may augment in the short term owing to the reported growth in the number of vegan individuals in the UK and in Europe.

Various studies suggest that some of natural agents create a specific action of hypocholesterolemic effect. Considering this fact, the aim of this paper is to work on describing selected natural agents that may reduce cholesterol concentrations by different mechanism of actions.

The advantages, phytochemical components and the mechanisms of the agents were reviewed and supported from the findings of the in vitro, double-blind and clinical studies from published journals, books and articles. The journals used in this review were published between 1987 and 2016, and are available from PubMed, ScienceDirect and Google Scholar.

Plant stanols and sterols, turmeric, fenugreek, avocado, tomato, artichoke, red yeast rice and garlic showed a positive effect in maintaining cholesterol levels by specific mechanisms or actions. These agents each had a specific action in creating a hypocholesterolemic effect either by inhibition of the enzyme significant to the synthesis process, disturbing the absorption of cholesterol, conversion of cholesterol to other related forms and through the reduction of the oxidative stress.

However, this field still needs more studies as, currently, there is not any detailed information regarding the main active ingredients responsible for the mechanism to reduce cholesterol levels in humans.

This paper enlightens the authors’ understanding of some natural agents that have the potential to be used in controlling cholesterol.